APPERT, L'Art de conserver, 1810

First edition.
Book which discloses to the public the "Appertization" process, consisting of enclosing food in a glass bottle, then placing this bottle in a vase filled with boiling water for eight to ten minutes, heating in a closed container destroying the fermentation germs. Until then, only salting, sugaring and drying were known as methods of preserving meat and fish. Although the book was a great success and was republished many times, giving rise to the creation of the conservation industry, Nicolas Appert did not benefit from it and died poor in 1841.
Copy signed by the author.